Gingerbread Bundt Cake Recipe
Gingerbread Bundt Cake Recipe made with flour, brown sugar, butter, molasses, buttermilk, eggs, warm spices, candied ginger, powdered sugar, vanilla, and milk.
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Servings: 12
Ingredients
Gingerbread Bundt Cake
- 2 3/4 c all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/4 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 4 large eggs
- 1 1/2 c brown sugar
- 1 c unsalted butter melted
- 1/2 c molasses
- 1 c buttermilk
- 3/4 c candied ginger diced
Ginger Vanilla Glaze
- 1 1/2 c powdered sugar
- 1 tsp ground ginger
- 1 tsp vanilla extract
- 6 tsp milk
Instructions
Preheat the oven.
- Preheat the oven to 350°F.
Prepare the Bundt pan.
- Coat a Bundt pan thoroughly with cooking spray and dust it with flour. Ensure all ridges and edges are evenly coated. Set aside.
Combine the dry ingredients.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, ground ginger, ground cinnamon, ground nutmeg, and ground cardamom until evenly combined.
Beat the eggs.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs on medium speed until just whipped.
Add the wet ingredients.
- Add the brown sugar, melted unsalted butter, molasses, and buttermilk to the beaten eggs.
Mix the wet mixture.
- Beat until the ingredients are fully combined and smooth.
Add the dry mixture.
- With the mixer on low speed, slowly add the flour mixture to the wet ingredients.
Form the batter.
- Mix only until the batter is combined. Do not overmix.
Fold in the candied ginger.
- Gently fold the diced candied ginger into the batter until evenly distributed.
Transfer the batter to the pan.
- Pour the batter into the prepared Bundt pan and smooth the top evenly.
Bake the cake.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the cake.
- Remove the cake from the oven and allow it to cool completely before glazing.
Prepare the glaze.
- In a small bowl, whisk together the powdered sugar and ground ginger.
Add the vanilla.
- Add the vanilla extract and stir to combine.
Add the milk.
- Slowly add the milk, stirring continuously, until the glaze reaches the desired drizzling consistency.
Glaze the cake.
- Drizzle the ginger vanilla glaze evenly over the cooled Bundt cake.
Serve.
- Allow the glaze to set slightly, then slice and serve.
Notes
To make this Gingerbread Bundt Cake Recipe gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Verify that the baking powder, baking soda, powdered sugar, molasses, candied ginger, vanilla extract, spices, buttermilk, and all packaged ingredients are labeled gluten free or free from gluten-containing additives. Use clean mixing bowls, measuring cups, utensils, and a clean Bundt pan to prevent cross-contact with gluten-containing ingredients.